Streusel Crepes with Candied Orange Syrup

It's only 2 days until Pancake Tuesday (aka Shrove Tuesday) and I am going to make pancakes for everyone at work on Tuesday morning as we all hit the ground running this year and it's nice to take time in the morning to a) eat and b) talk... not my usual start to the morning which involves a coffee on the hoof and a "don't talk to me, I'm not ready to face people yet" glare. Pancakes are a staple Sunday breakfast for many as they usually have all the ingredients in the house and are quick to make, but I want to make something that my colleagues wouldn't make themselves. I love streusel topping on most things, it is a simple (and quick) addition that adds so much extra flavour and texture to muffins, cakes, pies.. the list goes on, and now I urge you to try it on pancakes or crepes. The candied orange syrup take a little longer but can be made early and then stored in the fridge for up to a week. It is like the mild, sweet natured cousin of marmalade, with just a hint of rind which stops it being sickly sweet and has the consistency of honey with a golden orange glow.
 

Pancakes have become the thing to eat on Shrove Tuesday as they use up any milk, butter and eggs lying around which are traditionally forgone, along with other rich foods and "luxuries" for the period of Lent. I have never been very successful at forgoing particular food's for Lent though I start with good intentions. It's not entirely my lack of will power, which let's face it is practically non-existent when it comes to anything sweet, but more my lack of cognitive processing when eating. I don't tend to really consider what I am doing until at least the first mouthful is in, by which stage I am usually eating something I had decided to give up. C'est la vie. These are too good not to eat, and once the smell of toasting pecans, butter and brown sugar fills the house I dare any of you not to eat these without thinking.

Ingredients:

 

Candied Orange Syrup

• 1 navel orange, seedless if possible
• 1 cup sugar
• 1 cup water
• 1 vanilla pod, cut lengthways

 

Streusel (enough to lightly crumb 8 - 10 crepes)

• 2 tablespoons brown sugar
• 1 tablespoon rice flour
• 1 tablespoon butter
• 1/4 cup (approx 40 grams) roughly chopped pecans
• 1/4 teaspoon cinnamon powder

 

Crepes (this is the marvellous Stephanie Alexander's crepe recipe, it makes 8 - 10 crepes)

• 30 grams butter
• pinch salt
• 1 1/2 cups milk
• 150 grams plain flour
• 2 eggs

Method:
Candied Orange Syrup

1. Cut orange into slices as thin as you can get them while maintaining their shape, about 3 mm thick
2. In a deep wide pan combine the sugar and water and cook over a low heat until all the sugar dissolves, brush the sides of the pan with water to make sure no sugar crystals are stuck on the sides 
3. Add the vanilla pod and increase the heat to bring the sugar water to a boil
4. Carefully slide in the orange slices so they are completely covered in the liquid, cover with baking paper cut into a circle to fit covering the liquid in the pan (it will puff up and not sit flush as it cooks)
5. Reduce heat to low and let the orange slices simmer for 30 - 45 minutes, or until the white pith goes translucent, keep an eye on them to make sure the liquid is still covering the slices, if it not add a little more water otherwise they will turn to sticky, filling pulling toffee not oozing honey oranges
6. Once the rind becomes translucent, turn the heat off and allow to come to room temperature while still covered in the baking paper
7. Serve at room temperature or put in the fridge in an air tight container for up to a week before serving. I prefer to bring it back to room temperature before serving but it's up to you!

Streusel Crepes

1. Combine the brown sugar, rice flour and tablespoon of butter in a blender or food processor and pulse to just combine, add the cinnamon and roughly chopped pecans then pulse briefly to get a large crumb, keep in the fridge until you are ready to make the crepes or it will melt into a blob on a hot day
2. For the crepes, combine the butter, salt and milk and warm until the butter is just melted
3. In a separate larger bowl add the flour, make a well then add the eggs, whisking briefly to just start to combine
4. Add the milk/ butter mix to the flour/ egg mix and whisk to combine into a smooth runny batter
5. NB: I have also been known to put all the ingredients in a blender for 10 seconds then use, although people tell me they will be tough if over beaten I have never had a problem doing this for such a short time
6. Rest in the fridge for 30 minutes
7. Heat a 20cm non stick fry pan until quite hot, use approximately 1/3 cup of batter and pour it in while tilting and turning the frypan as you pour to get a thin, even crepe
8. Immediately crumble approximately 2 teaspoons of the streusel mix over the crepe and then flip it
9. Let it brown on this side and the streusel will candy crunch up
10. Serve iwith the candied orange syrup and enjoy!